Pages

Saturday, 23 August 2014

Fish Paste Stuffed Bell Peppers

My mother always says eat with the seasons. Not only we will get the most nutritional value of the vegetables and fruits, they are at their peak of flavor. Though most foods here are imported, it's still healthy to eat when they are in season. At least we know they are the fresh new growth of the season.

Bell peppers are at their peak in August and September. Other than commonly found green and red peppers, orange and yellow ones are also in abundance. It's interesting to read that green peppers are harvested before they are fully ripe. If they are left on the vine to mature, they will first turn yellow and then red. No wonder yellow, orange and red peppers are much more expensive than green ones.

Saw these colorful bell peppers from local market, I bought 4 of them , one color each. This easy dish - stuffed bell peppers with fish paste, greatly retained the freshness of the peppers. Fish paste is made with frozen fish fillets. To me, white fish fillets have very mild fish taste. I usually bake with cherry tomatoes or herbs to bring out their flavor. Fish paste is another way of enjoying fish fillets. Simply seasoned with salt, black pepper, soy sauce and sesame oil. Add minced garlic and sliced spring onions, fish paste turns out very tasty.

FISH PASTE STUFFED BELL PEPPERSIngredients

4 large red, yellow , and green bell pepper(s)

For the fish paste

500g fish fillets, preferably white fish ( I used sutchi fish fillet)

salt and ground black pepper to taste

5 cloves of garlic

1 sprig spring onion, thinly sliced

2 tablespoons corn starch or potato starch

2 tablespoons sesame oil

1 tablespoon light soy sauce

2 tablespoons water

Sauce for pan-fry

2 tablespoons light soy sauce

3-4 tablespoons water

Directions:

Prepare your bell peppers by slicing them lengthwise into halves. Scooping out all the seeds, cut away stems.Cut each half roughly along veins, again lengthwise, into 2 to 3 wedges.

Chop the fish fillet into mince. Add salt, black pepper, sesame oil and water. Stir the fish paste in one direction until the lumps are bouncy. Add minced garlic, spring onion and starch, mix well. With a spoon, stuff your pepper wedges with the fish paste, packing and flattening it firmly.

Heat up 2 tablespoons olive oil in a non-stick skillet. Place stuffed pepper wedges in pan one by one, with fish paste facing downward. Frying for about 3 to 4 minutes, or until the downsides turn golden brown. Gently flip all of them to the other side and fry for another half to one minute.

Mix light soy sauce with water and add into the skillet. With the lid covered, simmer briefly over low heat for 1-2 minutes. Dish up.

Thank you for sharing a seafood option for stuffed peppers--it's almost always pork or ground beef. I also like the method of cooking the peppers stuffing side down to get that nice browning on the stuffing. Looks really good!